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When people think of French cuisine, several ingredients come to mind: bread, butter, sugar, meat. Several dishes also come to mind: quiches, crêpes, ratatouille, casseroles au gratin, cheese platters. And thanks to my study abroad experience, I can verify that these gastronomic generalizations are apparent in everyday French life. Why yes, the French do eat all of these wonderful, scrumptious things, and they eat them often—but in small portions. The idea we have in our minds of the French methodically eating […]